Vegetable Korma – Veggies in Spiced Ginger Chile Sauce. Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free Can be made nut-free. No Onion No Garlic Recipe. Instant pot option.
Weekends always have me craving Indian food, so here is this quick Korma Sauce with vegetables of choice.
There are several different types of kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. This korma sauce is a simple sauce made with whole spices, ginger and chili and then thickened with cashews. The sauce does not use onion and garlic as is used is many korma sauces. Some regional cuisines in India do not include certain root veggies like onion and garlic, or allium. This delicious and easy sauce has a similar flavor punch of my restaurant style Navratan korma sauce (from my first book), but simpler and without any onion and garlic. Use whichever whole spices you have and Use other nuts or coconut as sub for cashews. Lets get to this delicious Clean up the fridge Veggie Korma.
Also in other news, get both my books on Kindle Matchbook DEAL, ebook version 88% off for only 2.99 on amazon US, when you get the print copy. If you already bought the print copy at any time past or present (for yourself or for gifting), you get this deal too! Head to the book page and it will automatically show you the deal if you have a print copy order in your account. Take the ebook with you on kindle, computer or your phone!
Pictured above with Spiced Fried Rice. I added 2 cloves and a cinnamon stick with the cumin seeds.
More popular Indian Mains
- Palak Tofu GF
- Vegan Butter Chikin. GF
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
Vegetable Korma - Creamy Indian Korma Recipe. No Onion Garlic
Ingredients
- 1.5 inch ginger
- 1 hot green chili or 1/4 cup green pepper
- 1/2 tsp (0.5 tsp) garam masala
- 1 tsp coriander powder
- 1/2 tsp (0.5 tsp) paprika
- 1/4 tsp (0.25 tsp) each of cardamom, clove, black pepper
- cayenne to taste (I use 1/3 tsp or more)
- 1/2 tsp (0.5 tsp) amchoor dry mango powder or 1/8 tsp kala namak (Indian sulphur black salt)
- 1 tsp lemon juice
- 3 tbsp water
- 1/4 cup (0.25 ) cashews , soaked for 15 mins or longer in hot water
- 2 tsp flour or cornstarch
- 3/4 cup (183 ml) non dairy milk or water
- 1 tsp oil
- 1/2 tsp (0.5 tsp) cumin seeds
- 1 2 inch cinnamon stick
- 1 green cardamom pod slightly opened (optional)
- 2 bay leaves
- 3 cups vegetables chopped small such as cauliflower broccoli potato sweet potato green beans carrots peppers, peas
- 3/4 tsp (0.75 tsp) or more salt
- cilantro and pepper flakes for garnish
Instructions
- Blend the ginger, chili, spices, lemon juice and 3 tbsp or more water. Alternatively, mix the minced ginger and chili with the spices, lemon and water in a bowl. Blend cashews, flour with the non dairy milk until smooth and set aside
- Heat oil in a skillet over medium heat. When hot add cumin seeds and let them start to change color. Add cinnamon stick, cardamom and bay leaf and mix in. Toast for half a minute. Add the blended ginger chili spice mixture. Reduce heat to medium-low and cook for 3 to 5 minutes. stir frequently to avoid burning.
- Add blended cashew milk to the skillet and mix in well. Cook for 2 minutes. Increase heat to medium.
- Add the vegetables that take longer to cook and salt. Cover and cook for 12 minutes.
- Add in rest of the vegetables and mix in. Taste and adjust salt and heat. Cover and cook for another 5 to 10 minutes or until thickened to preference and all the vegetables are cooked. Adjust consistency if you wish with some coconut milk or cashew cream for creamier. Garnish liberally with cilantro and some pepper flakes and serve with lightly spiced rice or flatbread.
Notes
Nutrition
JdW says
December 10, 2017 at 9:52 amI just bought both Kindle books for $2.99 each. Thank you!!
Richa says
December 10, 2017 at 11:28 amyay! I didnt even know that it was on for the first one 🙂 so glad you got both!
Marissa says
December 10, 2017 at 4:21 pmIs there a recipe for the rice that you have alongside the korma?
Richa says
December 10, 2017 at 4:30 pmIts almost this one with extra spices http://www.veganricha.com/2017/04/masala-fried-rice-with-turmeric-onion-raita.html
Jennifer Bliss says
December 10, 2017 at 5:06 pmThis looks AMAZING! As does ALL of your posts! I was FINALLY able to pick up your India Kitchen book the other day and I already made the Rajma Kidney Bean Curry! I blogged about it tonight actually! Swing by and let me know your thoughts. I’m also going to add your blog to my sidebar. Hope you don’t mind! CHEERS!
Richa says
December 10, 2017 at 8:09 pmAwesome! I am so happy you got the book. The first book is amazing. (as is the second), i will always love the first more 🙂 Thank you for adding the blog to your sidebar!
kelly says
December 11, 2017 at 5:31 pmHey! thanks so much for all the amazing recipes. ..I am vegan and love Indian food so your recipes are incredibly helpful! I’m just wondering could you clarify..it says mix the spices with lemon and water but it doesn’t say anything about water in the ingredients?
thanks a lot!
Richa says
December 11, 2017 at 5:40 pm3 tbsp water. i’ll add it to the ingredients.
Amie says
December 12, 2017 at 11:06 amI am so glad I have your first cookbook – I absolutely love it. I have a blog where I write about feeding vegan kids and I’ve found ways to make your spicy meals (which I love) and feed the kids without making two dinners. So many of your recipes include making a tempering that is just added at the end so I can take out the kids’ portions before adding the kick to the rest. It works really well for us.
Richa says
December 12, 2017 at 12:55 pmThats awesome! So glad that everyone loves the meals!
Lisette says
December 12, 2017 at 1:02 pmDear Richa, I made this today and I really loved it. Making Korma from scratch in stead of store bought is so much better! This summer in England on holiday eating real Indian food, I said to my family: I want to learn to cook like this. Your blog is helping me so much achieving this goal! Thank you Richa ❤️
Richa says
December 12, 2017 at 1:54 pmThats awesome! you should get my first book with 150 Indian recipes from various regions, restaurant style as well as everyday food and various levels (easy to moderate). Happy cooking!
regelyn banal says
December 20, 2017 at 8:17 pmSuch a great recipe, yummy!
Thanks for sharing this here, I always wanted to make changes on how I prepared some veggies to my daughter since she hates vegetables that much. She will love this for sure!
Deborah Leader says
January 1, 2018 at 10:21 pmHello from Vegan Vigilante. This looks so good. I’m always looking for tasty Indian recipes to cook for my boyfriend. Thanks so much for sharing! Can’t wait to make this.
Deborah Leader says
January 1, 2018 at 10:22 pmI meant boyfriend. LOL. Can you please delete the s on the end of boyfriend? Thank you, that sounds so funny like that.
Richa says
January 1, 2018 at 11:11 pmSure. 😀
sonakshi saxena says
January 23, 2018 at 1:53 amHey Richa, it was a nice recipe and nice option to the answer of ki ajj khane me kya banaye love it thanks for sharing
donna says
February 14, 2018 at 2:26 pmRicha can you make this in the instant pot?
Richa says
February 15, 2018 at 9:24 amThe ginger chile spice mix will most likely burn in the IP. Veggies will also tend to cook to mush as cauliflower generally hold up well under pressure. If you are using other hardy veggies (potatoes, sweet potatoes carrots etc), then 2 minute on manual and natural release should work.
Karen says
April 30, 2018 at 12:59 amHi, I’m wondering if this would be okay to make in a crockpot (slow cooker)? I really love Indian food cooked slowly and often have to prepare meals ahead of time. 🙂
Richa says
April 30, 2018 at 10:38 amIt should work fine. I dont use slow cooker, so i am not sure about the times.
Susanna says
May 4, 2018 at 6:44 amWas tomato left out of the ingredients list because when I tried making this it didn’t have the same rich orangey colour until I luckily had some canned puree tomatoes on the side and mixed it in. Before I poured it in the mixture was sand coloured.
Richa says
May 4, 2018 at 7:00 pmThere isnt any tomato in it. The ginger spice mixtures gets roasted and adds color. The roasting time and the spices might determine the color. I also do add a bit more cayenne as everyone in the house prefers hotter indian food.
You can add tomato puree. Its a flexible recipe. There are several types of traditional korma/kurma sauces and this one doesnt use onion, garlic or tomato, but the sauces can always be adjusted.
Jen says
September 14, 2018 at 6:43 amHi
I am looking for ways to get a picky eater to eat beans. I want to make a very VERY mild, allium free curry/korma sauce that will utilize red lentils (boil&puree) as a main ingredient (they thicken the sauce when boiled). Then I could fill it up with veggies in a “what’s in the fridge” style. No nuts allowed (sorry). Is this at all doable?
I tried adapting a recipe already – it was ok but it didn’t even smell like curry and I missed that sweet creamy curry taste element of my childhood. Can you help?
Richa says
September 14, 2018 at 11:39 amYes definitely.
The lentils will alter the flavor and need more spices as they are a prominent flavor profile.
Can you do coconut? then use coconut cream insted of nuts.
try this one with the coconut cream and just a bit of pureed lentils if you wish. Add more spices and more salt and sugar/sweetener to balance out the flavor.
Richa says
September 14, 2018 at 11:02 pmwhat about beans and lentils in veggie patties? those would be easier as the flavor lends well to the patties. add lots of herbs and spices that they like. some poultry seasoning, cajun blend. lemon zest etc all mask the flavor well
Guillaume says
April 20, 2019 at 3:46 amI tried this one but I didn’t get the same creamy texture as it is supposed to have (i only suppose by looking at the pictures), is -183 ml non dairy milk or water- in the ingredients list correct?
Richa says
April 20, 2019 at 8:43 amYou mean it wasnt creamy(gritty?) or not enough sauce. if not enough, it may have evaporated faster depending on your pan and cover. if the cover fits well, then evaporation is less. or maybe there were more veggies. Once the veggies are almost cooked and the sauce has thickened too much, just add more non dairy milk in the last few mins andsimmer to incorporate.
Tina says
April 25, 2019 at 10:15 pmAny chance I can use dried ginger (powder) instead? If so, do you have a suggestion as to how much I should include?
Richa says
April 26, 2019 at 9:45 am1/4 tsp will be sufficient. Add some onion instead in the blended mixture
Rach says
May 15, 2019 at 10:23 pmHow do you not get the curry to stick and burn?? 🙁 Just had to throw mine out
Richa says
May 16, 2019 at 11:41 amOhno. its prob the pan or stove. Use a thick bottom and good non stick and cook at lower heat. So it would be gently cooked and then proceed.
Laurie says
July 16, 2019 at 6:12 pmI wanted to like this recipe, but it just was not good. First, there was only a tiny amount of really thick sauce — and it tasted like wallpaper paste. I’m a good cook; I followed the recipe exactly and my spices are fresh. I added extra non-dairy milk, extra garam masala, and some tomato paste. I managed to rescue the dish, but I won’t be making it again.
Richa says
July 16, 2019 at 7:13 pmOh no. It is a different kind of korma which is a onion and nut base. Its ok that this combination of flavors didnt work out for you and you could fix it. Try my coconut korma which is a tomato coconut base or the navratan korma from my book.
Laurie says
July 16, 2019 at 8:31 pmThe recipe doesn’t contain any onion and the description specifically says “no onion no garlic recipe.”
Richa says
July 16, 2019 at 9:54 pmi am sorry my bad. i was thinking this was the white sauce korma. the comment section on the admin side is just comments and a title and not the whole post. this might work for you with the added garlic.